Add the yeast in a large bowl with half of the water. Add flour, egg, oil and mix well. Add salt, sugar and rest of water and mix well until having a sticky (stick to your finger) dough.

Cover with plastic wrap and leave it rise on the counter for about 1 hour.

To save time, you can also also take a cup or warm water and place in the the microwave or oven with dough to have it rise in 30 minutes.

After it rises, add one ⅓ cup of flour and mix - dough should be slightly sticky but able to be rolled out a rolling pin. Add additional flour if necessary. Use your hands or a spoon to eliminate all bubbles in the dough.

Place the dough on a floured surface and then use a rolling pin to flatten the dough to ¼ inch. Sprinkle some flour additional if necessary.

Use a 3 inch round cookie cutter to form the fricassee bread. Put them a cookie sheet lined in parchment to rest for 20 minutes. Cover with cloth during resting.

Dough should have doubled in size

Place on parchment paper and bake for about 15 minutes. Until outside is crispy but inside doughy.

Let cool for 5-10 minutes

Garnish

Place one heaping tablespoon of harissa paste into the drained tuna and mix well

Roast the peppers whole in the oven at 450 on a parchment lined cookie sheet for 30 minutes until well broiled

Put into a large ziplock bag and seal. Leave in the sink or at room temperature for 2-3 hours

Peel the skins off and let drain in a colander to get rid of the water

Remove seeds

Slice lengthwise into strips

Place strips in bowl and add 1 tablespoon olive oil, 1 teaspoon salt and 1 teaspoon pepper. Mix well and set aside until assembling the Fricasses

Cut the Fricasses in half and assemble in this order: mechouia (peppers), tuna, capers olives and optional slice of hardboiled egg.

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About Me

Hi there! Welcome on My Organic Diary!
I am Kelly, French foodie who believes food is medicine. As a Holistic Private chef and Health Coach, I am happy to share with you amazing and easy everyday clean eating recipes to eat healthily and happily but… the French way…